FPN Site Guide

C-Salt®

Simple Sodium Reduction with C-Salt®

Added salt in processed foods represents a major source of dietary sodium for consumers. Simple removal of salt from a food formulation can compromise flavor and acceptability. Partial replacement of salt with ingredients such as potassium chloride, yeast extracts, and complex blends of flavors is often unsuccessful, after considerable trial-and-error.

Balchem offers C-Salt®, a new ‘drop-in’ solution for sodium reduction

A novel choline chloride-based salt replacer

Molecular synergy with sodium chloride, for taste enhancement

GRAS components

Available coated for excellent flow characteristics, or uncoated for instant solubility

Usable in a broad range of applications, including sweet goods and products with mild flavor profiles

C-Salt® is an easy-to-use ingredient

Active ingredient is thermostable in high temperature operations like baking, extrusion, retort and UHT processing

Gluten development is not comprised during dough mixing for bakery products

Key product attributes, such as meat bind, are not affected by sodium reduction with C-Salt® at typical usage levels